March 21, 2014

Mommy’s Macaroni & Cheese

Growing up my sister and I loved mom’s macaroni and cheese. She made it from scratch, using extra sharp white cheddar cheese. I’m pretty sure my sister and I were the only two kids in the world who would protest when the blue box came out.

When Nicki started solid foods I was so eager to try Macaroni and cheese. Not just any macaroni and Cheese, Mommy’s macaroni and cheese. I should have known not to push it. The white cheeses can be just a little more pungent than the yellows, and Nicki initially rejected it in favor of the box stuff. A few more months, a lot more exposure to new flavors, and I think she now actually prefers Mommy’s variety. And given that this variety reheats better, and is a better packed lunch for daycare, it’s a win-win!

2 Tablespoons butter
2 Tablespoons flour
1/8th teaspoon dried mustard
16oz of cheeder cheese (I tend to use Cracker Barrel)
2 1/4 Cup Milk.
2 to 3 Cups of macaroni (depending on how cheesy you like your macaroni)

Cup up the cheese into small, thin slices for easy melting. Melt butter. Blend in the flour and dry mustard. Warm up 2 1/4 cup milk on medium low heat in a medium size saucepan, and add the butter/flour mix. Once the mix has been dissolved, gradually add the pieces of cheese. Do not add the cheese pieces too quickly or they will stick together and take longer to dissolve!

While dissolving cheese, cook the macaroni until it is soft enough to eat. For us I use 2.5 cups of macaroni.

Combine macaroni and cheese sauce into a casserole dish and microwave for 10-12 minutes. You could also bake it in the oven at 350 degrees if you prefer, but I prefer the texture from the microwave better. It’s creamier.

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  1. […] Food you don’t like, sure, but not food that you won’t eat. (You weren’t a fan of my white sharp cheddar macaroni & cheese, but you didn’t let that stop you from eating […]

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